The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

{Soft-Baked} Reese’s Cup-Stuffed Peanut Butter Cookies

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My blogger friends are a damn hard bunch to keep up with.

As a blogger, I’m always trying to be this Martha-esque perfectionist, always baking the perfect cookies, frosting the perfect cupcakes and baking the fudgiest brownies.

Of course I’d love for everyone to flock to me, grovel at my painted toes and get all Wayne’s World on me: “we’re not worthy!!” and praise my culinary creative genius.

Okay, so I totally would not want that because the idea of people–strangers–near my feet is freaky. Also, I’m not good with crowds. And while I can take a compliment gracefully, I really dislike overcomplimenters. You know, the ones that like won’tstop and after awhile it sounds totally awkward and canned? Blah.

But hopefully, you get what I mean. It’s a tough cookie-eat-cookie world I blog in. One where your idea can be posted before you have a chance to because eventually, we’re all going to have our own version of something-stuffed-with-something-awesome. One where you’ll be totally braindead on a certain ingredient and someone else will post something SOINSANELY(infuriatingly)GENIUS that you want to bang your head against a wall repeatedly (oh, that’s not you? Nevermind then, carry on…)

And while I try to aim to please, some days, I just can’t freaking think of anything fascinating that A) hasn’t been done before, B) hasn’t been posted recently on another blog, or C) just, uh, anything. Because I’m human and my brain likes farting a lot. Sorry.

Enter these cookies. The idea, of course, is nothing new, but they’re absolutely marvelous and they begged to be shared with you, my dearest bloggy friends. And if you trust me to bring you exciting, innovative treats that also taste incrediballs, you can bet your booty that the average-joe, plain-jane looking stuff I’ll bring you will be just as outrageously delish.

Pinky swear–it’s what friends do.

{Soft-Baked} Reese’s Cup-Stuffed Peanut Butter Cookies *cookie base recipe adapted slightly from THIS recipe at Sally’s Baking Addiction

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 cup smooth peanut butter
1/4 cup chunky peanut butter*
1 tsp vanilla extract
1/2 tsp baking soda
1 & 1/4 cup all-purpose flour
About 24 mini Reese’s cups, unwrapped
Additional white sugar, for rolling

1. In a large bowl, cream together the butter and sugars. Mix in the peanut butter, eggs and vanilla until incorporated. Lastly, slowly add in the baking soda and flour gradually. Do not overmix the dough. Cover and let chill for at least 30 minutes.
2. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or lightly mist with cooking spray.
3. Scoop out heaping Tablespoonfuls of dough into your palm. Press a PB cup in the center of the dough ball, then enclose the PB cup with the dough. Roll the dough ball in sugar, then place on the baking sheets. Space dough about 1″ apart from one another.
4. Bake cookies for approx. 8-10 minutes until lightly golden. Cookies will look super soft and may look undone; that’s what you want.
5. Allow cookies to cool on the pan approx. 5-10 minutes before transferring to wire racks to finish cooling. Store leftover cookies airtight, at room temperature, up to 2-3 days… if they make it.
**Note: If you’re a smooth operator, feel free to use 3/4 cup smooth peanut butter in lieu of the crunchy.**

While PB cookies are one of my favorites, I loved that these were soft-baked, meaning they were a lot puffier, softer (duh) and chewy than normal crunchier-baked PB cookies. I liked the additional crunch + texture from the chunky peanut butter, and the peanut butter cup surprise in the middle was gooey and unexpected. They’re totally not your average PB cookie!

Enjoy!!

xo, Hayley

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Comments

  1. they look so good! I have had my eye on Sally’s cookies for awhile and have been wanting to make them and now that I see yours, oh, I am in soft cookie heavy! I love my cookies soft ‘n chewy. No crunchy for me!

    Reply

  2. These PB cookies are my FAVORITE cookie recipe ever. They are so soft! I have to make them again, you convinced me! And I know what you mean, sometimes I have bakers block! CAn’t come up with anything myself. Love all this PB on PB action Hayley!!

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  3. I think you do a fine job creating goodies! When all else fails and your mind goes blank, go to chocolate and peanut butter, you can’t go wrong!! I love soft cookies personally. You can’t go wrong with Reese cups stuffed inside!!!

    Reply

  10. Hey Haley-you crack me up. I’m a newbie blogger and am stressed trying to keep up trying to be Martha. (Not that I’m complaining! It’s quite crazy fun actually).
    And oh-these cookies make me say “I’m not worthy!” of being in your presence. I’ll stop now before it gets awkward. 🙂

    Reply

  12. these look SO soft and chewy. i love the hidden reeses cup – how did you know i love surprises and pb & chocolate? you must be a mind reader 😉 can you read my mind about how i want these in front of me right now?? yes? come on over! haha

    Reply

  14. I know what you mean. I started my little blog really as a way to share recipes with my family and to keep track of what things my family liked. Now all of a sudden, I feel pressure to come up with all of this STUFF, when really all I want to do is cook/bake and eat. But Hayley, you have nothing to worry about–your posts are always awesome! Just like these cookies–wowza! Who can resist PB cookies and Reese’s???

    Reply

  21. I second that! Most of my things have been done before (other than that time I made my monster cookies based off marshmallow fluff then put every single candy bar known to man in it). OK, so not every single candy bar, but I did go a leetle crazy! Other days I have brain fog too.

    You don’t need to worry mi’lady. Everything you post I crash my head against the wall thinking why did *I* think of that. Gah! And the Reese’s cup stuffed PB cookies are no exception.

    I don’t know how you manage to post everyday with new creative ideas, put them into action, photograph them, blog them, then visit others’ blogs too. Are you super woman or is there some sort of secret blogger club training I’m yet to discover. C’mon, spill! 🙂

    Reply

  22. These were amazing! I made these when my boyfriend first started dating. I took them to the Fire Department (he is a firefighter) and they were gone in no time flat. Everyone was raving over them. He still requests me to make them for him all the time. Thank you for the recipe!

    Reply

  23. what recipes can i use with all the Pumpkin shaped Reeses’s I have left over from Halloween? Can I substitute them for Reese cups? thanks !!!

    Reply

Trackbacks

  6. […] Source: The Domestic Rebel (I just found her blog & she’s so cute)Makes: Mine made 18 cookies Ingredients1/2 cup butter, softened1/2 cup brown sugar1/4 cup sugar1 egg1/2 cup smooth peanut butter1/4 cup chunky peanut butter*1 tsp vanilla extract1/2 tsp baking soda1 & 1/4 cup all-purpose flourAbout 18 mini Reese’s cups, unwrappedAdditional white sugar, for rolling*I used all smooth peanut butter (3/4 cup). I would have loved to use chunky but I didn’t have any.DirectionsIn a large bowl, cream together the butter and sugars. Mix in the peanut butter, eggs and vanilla until incorporated. Lastly, slowly add in the baking soda and flour gradually. Do not overmix the dough. Cover and let chill for at least 30 minutes.Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or lightly mist with cooking spray.Scoop out heaping tablespoonfuls of dough into your palm. Press a PB cup in the center of the dough ball, then enclose the PB cup with the dough. Roll the dough ball in sugar, then place on the baking sheets. Space dough about 1″ apart from one another.Bake cookies for approx. 8-10 minutes until lightly golden. Cookies will look super soft and may look undone; that’s what you want.Allow cookies to cool on the pan approx. 5-10 minutes before transferring to wire racks to finish cooling. Store leftover cookies airtight, at room temperature, up to 2-3 days. […]

    Reply

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